I've baked this 5-6 times over the last couple years. It's a delicious recipe for fresh blueberries. I always get compliments on it and it's very easy to make. One suggestion; always use a light colored pan to bake in; a dark one overbakes the crust; it comes out too browned. I only made this mistake once...........It is now July, 2012...I have made this numerous times, have one in the oven right now. I have made one change to the recipe. My blueberries are grown in our yard and are tarter than what you buy at the grocery store (better in my opinion) so I add 1 cup of sugar in the sour crean mixture instead of 1/2 cup, makes it even better and still not too sweet since my berries are tart. Oh, and for the ones that said their crust was hard, make sure you lightly pat crust into the pan just like the recipe calls for. If you press it in too firmly it will be hard.
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I've baked this 5-6 times over the last couple years. It's a delicious recipe for fresh...